Berliner

Dr. Oetker’s Berliner uses a yeast dough with wheat flour, milk, butter, whole eggs and a supplied yolk, and fills the fried buns with ready-made jam. This presentation keeps the butter and jam branches of the listed alternatives.

The milk warms in a small pot and melts the butter. Flour and the branded dry yeast are mixed in a bowl. The remaining dough ingredients and the warm milk-butter mixture are added; a mixer with dough hooks works them briefly at its lowest setting, then at its highest for about five minutes into a smooth dough. The covered dough rises in a warm place until visibly larger.

The dough is lightly dusted with additional generic flour, lifted out and briefly kneaded on the work surface. It is divided into fourteen to sixteen equal pieces. Each rolls between thumb and palm on the surface into a ball, then rises again between two flour-dusted cloths until visibly larger.

In the selected pot route, the generic frying fat heats to about 175°C, with bubbles forming around a wooden spoon handle held in it. The balls enter in batches with their upper sides down and fry golden on both sides. A slotted spoon lifts them onto kitchen paper to drain; they are turned in sugar while hot, then cool on a cake rack.

The selected ready-made jam is pressed through a sieve and placed in a piping bag with a five-millimetre round nozzle. A little filling is injected into the side of each Berliner through its pale band.